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Here is one for Pennsylvania scrapple AKA Philadelphia scrapple to many
people. It's truly classed an an orginal American sausage. It was however
developed by the German immigrants who were mistakenly called the
Pennsylvnia Dutch. There is a lot of history behind this dish.
Scuapple is a very popular sausage in the Northeastern USA and served for
breakfast like corned beef hash, bacon or sausage.
A very good scrapple is made of the by-products of beef, pork or both.
Ingredients for 10 pounds
5 lbs. pork meat (ears,snouts,jowls,etc)
5 lbs. beef cheeks or hearts
11/2 lbs. stock from cooked meat
2 lbs. white corn meal
1 tbsp. onion chips
2 tbsp. salt
1 tsbp. ground white pepper
1 tsp. ground celery seeds
1 tbsp.sage
1 tsp. ground marjoram
2 LEVEL tsp. Prague Powder #1****
All meat is placed into a continar with the salt and Prague Powder
No.1****
Meat is cooked slowly until tender; do not boil. Meat then is
removed, allowed to cool off, and ground through a 3/8 grinding plate.
The meat stock is then brought up to boiling, adding all the remaining ingredients
EXCEPT the corn meal. After all ingredients are mixed, add the corn meal
slowly to avoid lumps. All ingredients are mixed very well and meat then
is added.
Scrapple may be stuffed into any size fibrous casings or simply formed
in a meat loaf pan. Allow to cool off for 24 hours before using.
*****Prauge No. 1 is a cure usd in sausage making. It is avaliable from many different sausage specialty houses and may be ordered in small quantities like a 2 ounce bag.
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